THROUGH‐CIRCULATION DRYING OF TAPIOCA ROOT

摘要

SUMMARY—The drying characteristics of fresh/y harvested tapioca root (Manihot utilissima Pohl) from Posadas, Argentina, have been investigated in a laboratory through‐circulation dryer. Variables studied were bed depth (2‐12 cm), air velocity (2,300‐5,200 kg/(hr)(sq meter), and air temperature (55—100°Cl. Static pressure drops of air passing through beds of dried and wet slices also were investigated. Straight lines are obtained plotting on semilogarithmic paper the nondimensional moisture content (W‐We) (Wo‐We) against time. This allows deduction that a diffusional mechanism is controlling the drying rate. Factors to be considered in the design of a continuous through‐circulation